25+ Flavor-Packed Easter Brussels Sprouts Recipes for Easter Dinner

Easter is a time for celebration, family gatherings, and, of course, indulging in delicious food.

While many dishes steal the spotlight, Brussels sprouts deserve a place at the table.

Known for their slightly bitter yet rich flavor, Brussels sprouts can be transformed into a variety of mouthwatering side dishes, appetizers, and even mains.

Whether you’re roasting, sautéing, or stuffing them, Brussels sprouts add a touch of elegance and versatility to any Easter spread.

In this article, we’ve curated over 25 amazing Brussels sprouts recipes that are perfect for your Easter feast.

From crispy roasted Brussels sprouts to creamy Brussels sprout casseroles, these dishes are sure to please even the pickiest eaters.

Get ready to elevate your Easter meal with these vibrant and flavorful Brussels sprout recipes!

25+ Flavor-Packed Easter Brussels Sprouts Recipes for Easter Dinner

Brussels sprouts have come a long way from being the misunderstood vegetable of family dinners.

With these 25+ Easter Brussels sprouts recipes, you can turn this humble veggie into a star of your Easter table.

Whether you’re looking for something light and refreshing, like a Brussels sprouts slaw, or a rich and indulgent dish like bacon-wrapped Brussels sprouts, there’s a recipe for every taste and occasion.

These recipes are not only delicious but also offer a healthy alternative to many traditional holiday sides.

So, why not embrace the versatility of Brussels sprouts this Easter and impress your guests with dishes that are both vibrant and full of flavor?

With these recipes in hand, your Easter spread is sure to be unforgettable!

Honey Glazed Roasted Brussels Sprouts with Almonds

This recipe takes Brussels sprouts to a new level with a sweet and savory twist. Roasted Brussels sprouts are glazed with honey, offering a perfect balance of caramelized sweetness, while toasted almonds add a delightful crunch. This dish is easy to prepare, making it an excellent choice for Easter brunch or dinner.

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp honey
• 1 tsp balsamic vinegar
• 1/4 cup sliced almonds
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl. Arrange them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat until golden brown, about 3-4 minutes.
5. In a small saucepan, warm the honey and balsamic vinegar over low heat until they begin to bubble slightly.
6. Once the Brussels sprouts are done, remove them from the oven and drizzle with the honey balsamic glaze. Sprinkle with toasted almonds and red pepper flakes, if using.
7. Serve immediately, and enjoy!

These honey glazed Brussels sprouts are a wonderful addition to your Easter table, combining sweetness and crunch in every bite. The caramelized honey and balsamic vinegar sauce pairs beautifully with the natural flavors of Brussels sprouts, while the almonds provide an irresistible texture contrast. It’s a dish that not only impresses but also brings a sophisticated yet simple touch to your holiday spread.

Garlic Parmesan Brussels Sprouts

These Garlic Parmesan Brussels Sprouts are a flavorful and savory side dish that’s perfect for Easter. With a crispy outer layer and tender interior, these Brussels sprouts are tossed in garlic, butter, and Parmesan cheese for an indulgent twist. Easy to prepare, this dish will be a crowd-pleaser.

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
3. Arrange the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes, turning once, until crispy and golden brown.
5. In a small skillet, melt the butter over medium heat and sauté the minced garlic for 1-2 minutes, until fragrant.
6. Once the Brussels sprouts are roasted, transfer them to a serving dish and pour the garlic butter mixture over them. Toss to coat evenly.
7. Sprinkle with grated Parmesan cheese and garnish with chopped parsley.
8. Serve and enjoy!

The savory flavor of garlic combined with the rich, nutty taste of Parmesan cheese elevates Brussels sprouts into a dish that’s both comforting and sophisticated. This recipe makes an excellent choice for Easter, especially for those who love bold flavors. The crispy edges and tender centers of the Brussels sprouts create the perfect texture contrast, making this side dish both delicious and satisfying.

Lemon Dijon Brussels Sprouts Salad

This refreshing Brussels sprouts salad is a light and zesty addition to your Easter spread. Shaved Brussels sprouts are tossed in a tangy lemon Dijon vinaigrette and topped with cranberries and toasted sunflower seeds for a balanced, crunchy, and vibrant dish.

• 1 lb Brussels sprouts, shaved thinly
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds, toasted
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Shave the Brussels sprouts thinly using a mandolin or sharp knife. Place them in a large bowl.
2. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper until emulsified.
3. Pour the dressing over the shaved Brussels sprouts and toss to coat evenly.
4. Add the dried cranberries and toasted sunflower seeds, and toss gently.
5. Let the salad sit for 10 minutes to allow the flavors to meld.
6. Serve chilled or at room temperature as a refreshing Easter side dish.

The Lemon Dijon Brussels Sprouts Salad is the perfect balance of tangy, sweet, and savory. The freshness of the lemon vinaigrette brings out the delicate flavor of the Brussels sprouts, while the cranberries add a pop of sweetness and the sunflower seeds provide a satisfying crunch. This salad not only brightens up your Easter meal but also offers a light and healthy alternative to more traditional sides, making it ideal for those seeking a fresh and vibrant dish.

Brussels Sprouts and Bacon Skillet

This Brussels Sprouts and Bacon Skillet recipe is a perfect combination of savory, crispy bacon and tender Brussels sprouts. The smoky bacon adds depth to the earthy Brussels sprouts, creating a dish that’s rich in flavor and texture. Ideal for an Easter brunch or dinner, this dish brings warmth and comfort to your table.

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices of bacon, chopped
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving the bacon grease in the skillet.
2. Add the sliced onion to the skillet and sauté until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the halved Brussels sprouts to the skillet, cut-side down, and cook for about 8-10 minutes, stirring occasionally, until they are golden and crispy on the edges.
4. Season with salt and pepper to taste, and drizzle with balsamic vinegar, if desired, for a touch of sweetness and tang.
5. Return the crispy bacon to the skillet and toss everything together.
6. Garnish with fresh parsley and serve warm.

This Brussels Sprouts and Bacon Skillet is a rich and satisfying side dish that’s sure to impress. The salty crunch of bacon combined with the caramelized Brussels sprouts offers a delightful contrast in texture. The addition of balsamic vinegar provides just the right amount of acidity to balance out the richness, making this dish an irresistible accompaniment to your Easter meal.

Roasted Brussels Sprouts with Lemon and Feta

Bright, zesty, and savory, this Roasted Brussels Sprouts with Lemon and Feta recipe combines the tanginess of feta with the citrusy punch of lemon, making it a standout Easter side dish. Roasting the Brussels sprouts brings out their natural sweetness, which is perfectly complemented by the salty feta and the fresh lemon zest.

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer.
3. Roast the Brussels sprouts for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, prepare the dressing by mixing the lemon juice and zest with the crumbled feta cheese.
5. Once the Brussels sprouts are done, remove them from the oven and place them in a serving dish.
6. Drizzle the lemon and feta mixture over the roasted Brussels sprouts, and toss gently to combine.
7. Garnish with fresh parsley and serve immediately.

The Roasted Brussels Sprouts with Lemon and Feta bring a fresh, Mediterranean twist to a classic vegetable side. The feta adds a creamy, salty richness, while the lemon zest and juice brighten the dish with a refreshing zing. This recipe is simple yet full of flavor, making it an ideal addition to any Easter gathering. It’s a dish that balances richness with freshness, creating a harmonious side that complements a variety of main courses.

Brussels Sprouts Gratin with Gruyère and Cream

This Brussels Sprouts Gratin is a decadent side dish that turns Brussels sprouts into a rich, cheesy delight. Baked with a creamy sauce and topped with Gruyère cheese, this dish will impress your guests with its luxurious texture and savory flavors. It’s a comforting dish that’s perfect for Easter dinner.

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Steam the Brussels sprouts for 5-7 minutes until just tender but still bright green. Drain and set aside.
3. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the heavy cream to the skillet and bring it to a simmer. Cook for 2-3 minutes, allowing it to thicken slightly. Season with salt and pepper.
5. Place the steamed Brussels sprouts in a baking dish and pour the cream sauce over them. Toss gently to coat.
6. Sprinkle the grated Gruyère and Parmesan cheese evenly over the top.
7. Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
8. Garnish with fresh thyme and serve hot.

This Brussels Sprouts Gratin is an indulgent and flavorful side that will surely become a favorite at your Easter table. The rich and creamy sauce, combined with the melt-in-your-mouth Gruyère cheese, creates a comforting dish that’s both satisfying and luxurious. The slight bitterness of the Brussels sprouts is perfectly balanced by the creamy sauce and crispy cheese topping, making this gratin an elegant and memorable addition to any holiday feast.

Brussels Sprouts with Cranberry and Pecan Salad

This Brussels Sprouts with Cranberry and Pecan Salad is a fresh, vibrant dish that’s perfect for Easter. Shaved Brussels sprouts are combined with dried cranberries, toasted pecans, and a tangy vinaigrette dressing, creating a balance of sweet, savory, and crunchy elements. It’s a great way to serve Brussels sprouts in a light and refreshing way.

• 1 lb Brussels sprouts, shaved thin
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Using a mandolin or sharp knife, shave the Brussels sprouts into thin strips and place them in a large bowl.
2. Add the dried cranberries and toasted pecans to the bowl with the Brussels sprouts.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette dressing.
4. Pour the dressing over the Brussels sprouts mixture and toss well to coat everything evenly.
5. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

This Brussels Sprouts with Cranberry and Pecan Salad is a refreshing, festive side dish that brings a delightful contrast of flavors and textures. The sweetness of the cranberries and the crunch of the pecans are perfectly balanced by the tangy vinaigrette, making it an ideal addition to your Easter table. It’s a dish that offers lightness and brightness, complementing heavier main courses and providing a refreshing, healthy option for your holiday spread.

Brussels Sprouts and Sweet Potato Hash

Brussels Sprouts and Sweet Potato Hash is a hearty, nutritious, and colorful side dish that combines the earthiness of Brussels sprouts with the sweetness of roasted sweet potatoes. It’s an ideal side for Easter brunch, offering a combination of savory and sweet flavors that pair perfectly with eggs or any main course.

• 1 lb Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, or until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the Brussels sprouts, cut-side down, and sauté for 6-8 minutes until they start to crisp and caramelize.
4. Add the chopped red onion to the skillet and cook for an additional 2-3 minutes until softened.
5. Once the sweet potatoes are done roasting, add them to the skillet with the Brussels sprouts and toss everything together. Adjust seasoning with salt and pepper if needed.
6. Garnish with fresh parsley before serving.

This Brussels Sprouts and Sweet Potato Hash is a satisfying and colorful side dish that’s packed with flavor. The sweetness of the roasted sweet potatoes complements the crispness of the Brussels sprouts, while the smoked paprika adds a subtle depth of flavor. The dish is not only perfect for Easter but also a great way to sneak in some veggies while still offering a hearty, comforting side.

Brussels Sprouts and Bacon Mac and Cheese

Brussels Sprouts and Bacon Mac and Cheese is a rich and indulgent dish that transforms the classic comfort food into a decadent, flavorful Easter side. Roasted Brussels sprouts and crispy bacon are mixed into creamy mac and cheese, adding savory depth and an irresistible crunch. This is a crowd-pleaser perfect for your holiday table.

• 1 lb Brussels sprouts, trimmed and halved
• 8 oz elbow macaroni
• 4 slices bacon, chopped
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups whole milk
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and arrange them in a single layer on a baking sheet. Roast for 20-25 minutes until they are golden and crispy on the edges.
2. Cook the elbow macaroni according to package instructions. Drain and set aside.
3. While the pasta is cooking, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
4. In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until slightly golden. Gradually whisk in the milk, then cook for 3-4 minutes until the sauce thickens.
5. Remove the skillet from heat and stir in the shredded cheddar cheese and grated Parmesan until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
6. In a large bowl, combine the cooked pasta, cheese sauce, roasted Brussels sprouts, and crispy bacon. Toss to coat everything evenly.
7. Serve warm and enjoy!

Brussels Sprouts and Bacon Mac and Cheese is a decadent twist on a beloved classic, offering a smoky, cheesy dish with added texture and depth. The Brussels sprouts bring a subtle bitterness that cuts through the richness of the cheese sauce, while the crispy bacon provides a delightful crunch. This dish is sure to be a hit at your Easter gathering, blending comfort food with a gourmet twist that will have everyone coming back for more.

Brussels Sprouts and Garlic Parmesan Roasted Potatoes

Brussels Sprouts and Garlic Parmesan Roasted Potatoes are a simple yet flavorful side dish that combines the earthiness of Brussels sprouts with the crispy golden goodness of roasted potatoes. Tossed in garlic, Parmesan cheese, and fresh herbs, this dish is bursting with savory flavors, making it a perfect Easter side dish that pairs beautifully with roasted meats.

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the halved potatoes and Brussels sprouts with olive oil, minced garlic, thyme, salt, and pepper.
3. Spread the potatoes and Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through, until the potatoes are golden and crispy, and the Brussels sprouts are tender and caramelized.
4. Remove from the oven and immediately sprinkle the grated Parmesan cheese over the roasted vegetables while they are still hot.
5. Garnish with fresh parsley and serve.

This Brussels Sprouts and Garlic Parmesan Roasted Potatoes recipe is a perfect addition to your Easter spread. The garlic and Parmesan infuse the vegetables with irresistible savory flavor, while the crispy potatoes and tender Brussels sprouts create a satisfying combination of textures. Simple yet full of flavor, this dish is easy to prepare and sure to impress your guests with its rich, comforting taste.

Brussels Sprouts and Carrot Slaw

Brussels Sprouts and Carrot Slaw offers a fresh, crunchy, and colorful side that is light and refreshing yet full of flavor. This slaw combines finely shredded Brussels sprouts with carrots, fresh herbs, and a tangy dressing. It’s a perfect way to serve Brussels sprouts raw, and it makes a delightful Easter side dish that contrasts nicely with heavier, richer main courses.

• 1 lb Brussels sprouts, shredded
• 2 large carrots, peeled and shredded
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste
• 2 tbsp fresh dill, chopped

Instructions:

1. In a large bowl, combine the shredded Brussels sprouts, shredded carrots, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the shredded vegetables and toss to coat evenly.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
5. Garnish with fresh dill just before serving.

This Brussels Sprouts and Carrot Slaw is a vibrant and crunchy side dish that brings a burst of freshness to your Easter meal. The combination of Brussels sprouts and carrots creates a colorful contrast, while the tangy, slightly sweet dressing ties everything together beautifully. It’s an ideal accompaniment to heavier main dishes like roasted lamb or ham, offering a light, healthy balance and a refreshing flavor profile.

Brussels Sprouts and Mushroom Risotto

Brussels Sprouts and Mushroom Risotto is a creamy, savory dish that elevates Brussels sprouts to new heights. The rich, earthy flavors of the mushrooms and the creamy, comforting texture of the risotto pair beautifully with the slight bitterness of the Brussels sprouts. This indulgent dish makes for a fantastic Easter main course or a side that’s hearty enough to stand on its own.

• 1 lb Brussels sprouts, trimmed and halved
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 onion, finely chopped
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large skillet, sauté the Brussels sprouts in 1 tablespoon of butter over medium heat for 5-7 minutes until they start to brown. Set aside.
2. In a separate pan, melt the remaining butter over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 2-3 minutes.
3. Add the sliced mushrooms to the pan and cook for another 5 minutes until the mushrooms release their moisture and become golden brown.
4. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
5. Gradually add the white wine to the rice, stirring continuously, until the wine is mostly absorbed.
6. Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is creamy and tender, about 20-25 minutes.
7. Stir in the sautéed Brussels sprouts and Parmesan cheese. Season with salt and pepper to taste.
8. Serve warm, garnished with additional Parmesan if desired.

Brussels Sprouts and Mushroom Risotto is a comforting, rich dish that turns Brussels sprouts into a star ingredient. The creamy risotto, with its perfect balance of savory mushrooms and the crisp Brussels sprouts, creates a symphony of flavors that’s both hearty and satisfying. It’s an elegant Easter dish that feels indulgent but still light, making it an ideal choice for those looking for a more sophisticated side or a filling vegetarian main.

Brussels Sprouts and Bacon Wrapped Chicken

Brussels Sprouts and Bacon Wrapped Chicken combines the best of savory, crispy, and juicy flavors. The Brussels sprouts are roasted and paired with chicken breasts wrapped in crispy bacon, making it a perfectly balanced Easter dish that’s sure to please a crowd. The bacon adds a rich, smoky flavor while the Brussels sprouts offer a healthy, vibrant contrast.

• 4 chicken breasts
• 1 lb Brussels sprouts, trimmed and halved
• 8 slices bacon
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Season the chicken breasts with salt, pepper, and smoked paprika. Wrap each chicken breast with two slices of bacon, securing them with toothpicks if necessary.
4. Place the wrapped chicken breasts on the baking sheet with the Brussels sprouts. Roast in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the bacon is crispy.
5. Garnish with chopped parsley before serving.

Brussels Sprouts and Bacon Wrapped Chicken is an easy-to-make yet impressive dish for Easter. The juicy chicken wrapped in crispy bacon is perfectly complemented by roasted Brussels sprouts, creating a balance of flavors that’s savory, smoky, and satisfying. This dish is sure to be a family favorite, offering a combination of comfort and elegance with minimal effort.

Brussels Sprouts and Lemon Butter Shrimp

Brussels Sprouts and Lemon Butter Shrimp is a light and flavorful seafood dish that combines succulent shrimp with crispy Brussels sprouts, all tossed in a zesty lemon butter sauce. This dish offers a wonderful balance of citrusy brightness and savory richness, making it an excellent choice for a light and refreshing Easter main or side.

• 1 lb Brussels sprouts, trimmed and halved
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the Brussels sprouts and cook for 8-10 minutes, turning occasionally, until they are golden and tender. Remove from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque.
3. Add the minced garlic, lemon juice, lemon zest, and red pepper flakes (if using). Stir well and cook for an additional 1-2 minutes until fragrant.
4. Return the Brussels sprouts to the skillet and toss everything together. Cook for another 2-3 minutes to warm through and let the flavors meld.
5. Garnish with fresh parsley before serving.

This Brussels Sprouts and Lemon Butter Shrimp recipe is light yet packed with flavor. The shrimp are perfectly cooked, with a buttery and citrusy sauce that complements the roasted Brussels sprouts. This dish provides a delightful balance of flavors that’s refreshing, savory, and perfect for Easter when you’re looking for something a little lighter but still incredibly satisfying.

Brussels Sprouts and Parmesan Stuffed Mushrooms

Brussels Sprouts and Parmesan Stuffed Mushrooms are a delicious and elegant appetizer or side dish for Easter. The combination of finely chopped Brussels sprouts, Parmesan cheese, and breadcrumbs creates a flavorful filling for large mushroom caps, making these stuffed mushrooms a savory treat that’s full of flavor and texture.

• 12 large white mushrooms, stems removed and caps hollowed out
• 1 lb Brussels sprouts, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
3. Add the finely chopped Brussels sprouts to the skillet and cook for another 5-6 minutes until tender. Season with salt and pepper.
4. Remove the skillet from heat and stir in the breadcrumbs and grated Parmesan cheese.
5. Stuff the mushroom caps with the Brussels sprouts mixture, pressing down gently to pack them tightly.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
7. Garnish with fresh thyme before serving.

Brussels Sprouts and Parmesan Stuffed Mushrooms are an elegant, bite-sized treat that will impress your guests. The earthy, savory mushrooms are filled with a rich, cheesy mixture of Brussels sprouts, creating a combination of textures and flavors that’s both comforting and refined. This dish is perfect as an appetizer or a side for Easter, offering a deliciously unique way to enjoy Brussels sprouts.

Note: More recipes are coming soon!